|1||Leg or shoulder of lamb, boned and cut into 1" cubes, about 5 pounds|
|1 cup||Red wine|
|½ cup||Sliced blanched almonds|
|¾ cup||Lemon juice|
|2 tablespoons||Crushed garlic|
|1 teaspoon||Coarse salt|
|¼ cup||Olive oil|
|2 cups||Cooked, drained chick peas|
|1 cup||Chopped onions|
|2 cups||Chopped carrots|
|¼ teaspoon||Saffron threads|
|1½ tablespoon||Ground cumin|
|1 teaspoon||Ground cardamom|
|2 tablespoons||Ground bird peppers (substitute Thai, pequin, tepin or cayenne)|
|1 tablespoon||Coarsely ground black pepper|
HOT MORROCAN CURRY MIXTURE
I must reflect Jim Campbell's comments about the Hot Luck and Fiery Foods Expo.
Lot's of people brought a wide variety of dishes, one of the big hits came from a great guy- Dr. Mike Castleberry, a true Southern Gentleman/ fun guy who grows his own sheep, Welsh Cob ponies, and longhorn cattle. He bought this recipe:
Marinate raisins in red wine until plump - about two hours. Place lamb chunks and garlic in a large bowl, and combine with lemon juice and salt.
Allow to marinate in refrigerator for about 2 - 3 hours. At this time combine curry spices, chop carrots and onions, and cook chick peas. Cooking the chick peas until tender may take several hours. In a large cast iron skillet or Dutch oven, heat olive oil until fairly hot. Brown the drained lamb, small amounts at a time. Do not crowd the pan. Remove the lamb to another plate when brown, and add onions and carrots to cook. When onion becomes transparent, add curry spice mixture to the pan to cook. Adjust amount of spice to your taste. Stir to keep from sticking. If more moisture is needed, add a small amount of the lemon juice marinade When the color of the spices has darkened, add red wine and raisins, stir a moment, then add lamb. Stir this until the spices well coats the meat and add the chickpeas.
If more liquid is needed, add red wine left from the bottle for the raisins. Cover and bring back the heat to bubbling, then place into oven at 250 F for 2 - 3 hours, stirring occasionally. When finished, place curry in large, prewarmed serving dish, garnish with lemon zest, black olives, and parsley. Serve with eggplant, couscous, and /or pita bread. Posted to CHILE-HEADS DIGEST V3 #288 by sthomas@... (Steve Thomas) on Apr 8, 1997
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